Rustic Italian sausage and tomato sauce
0
- Prep Time20 mins
- Total Time20 mins
- Makes18 cups (4.5 L)
© Royalty-Free/Masterfile
Ingredients
4 bell peppers, preferably yellow or green
1/2 cup kalamata olives
olive oil
8 hot Italian sausages
1 tbsp dried oregano leaves
1 tbsp basil leaves
1 tbsp granulated sugar
1/2 tsp salt
1/2 cup red wine, optional
369-mL can tomato paste
4 796-mL cans diced tomatoes
Instructions
Core and seed peppers, then coarsely chop. Remove and discard pits from olives. Coarsely chop olives. Lightly coat a large wide saucepan with oil. Place over medium-high heat. Slice sausages in half, then squeeze meat into pan. Discard casings. Stir frequently with a fork to keep meat crumbly and until no longer pink, about 6 minutes.
Add peppers. Stir frequently until they start to soften, 2 to 3 minutes. Sprinkle with oregano, basil, sugar and salt. Pour in wine. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in tomato paste, tomatoes and olives. Bring to a boil, stirring often. Then reduce heat to medium-low. Simmer, uncovered and stirring occasionally, to develop flavour and thicken sauce slightly, about 30 minutes.
Nutrition (per serving)
Calories 198, Protein 9.4g, Carbohydrates 15.3g, Fat 12.2g, Fibre 3.1g, Sodium 793mg.
It's wonderful to have a good pasta sauce and even better to have one that can be made in a big batch. This hearty topper can be enjoyed in many ways.
From the freezer
Seal sauce in a plastic bag. Freeze up to 1 month. Defrost and reheat in microwave or on stove-top. Great over rice, potatoes or noodles.
Later
Cover and refrigerate up to 3 days. Toss with cooked penne or fusilli, sliced green onions and lots of grated cheddar or Swiss cheese. Place in a baking dish. Sprinkle with more cheese. Bake until cheese melts and pasta is hot. Serve with a green salad.
Now
Spoon sauce overtop hot large pasta shells and top with chopped fresh basil and Parmesan.